Crust Above the Rest
Caramelized Coconut and Biscoff Tart in a Cookie Crust
1 hour 10 minutes (includes cooling)
Serves 4
DessertFrenchGluten-free
Herb's take
Inspired by classic French coconut tart, this version takes a detour through Belgium with a Biscoff cookie crust and cookie butter twist. You'll master caramelizing sweetened condensed milk in the oven and coaxing coconut to that just-right toasted finish.
Equipment needed
- food processor
- 8-inch tart pan with removable bottom (or 9-inch pie pan)
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 350°F. Line the bottom of an 8-inch tart pan with a removable base, or use a 9-inch pie pan.
- 02Pulse the biscoff cookies in a food processor until they form fine crumbs. Add melted butter and process until evenly moistened.
- 03Press the crumb mixture firmly into the bottom and up the sides of the tart pan. Use a flat-bottomed glass for even compaction.
- 04Bake the crust for 10 minutes until set. Remove and let cool on a rack while you make the filling.
- 05In a medium bowl, combine biscoff cookie butter, sweetened dried coconut, sweetened condensed milk, egg, vanilla extract, and salt. Stir until smooth and fully combined.
- 06Pour the filling into the cooled crust and spread into an even layer.
- 07Bake for 30 to 35 minutes until the filling is set at the edges, golden brown on top, and just slightly jiggly in the center.
- 08Remove to a rack and cool completely before slicing.
- 09Slice into wedges and serve, optionally garnished with crumbled biscoff cookies or a dusting of extra coconut.
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